Orecchiette With Lemony Grilled Squid, Arugula and Chickpeas

Ingredients

• 3/4 lb orecchiette
• 1/2 lb cleaned squid
• 1/4 cup extra-virgin olive oil, plus
• 1 tablespoon extra-virgin olive oil
• kosher salt & freshly ground black pepper
• 2 garlic cloves, thinly sliced
• 1 pinch crushed red pepper flakes
• 2 tablespoons fresh lemon juice
• 4 cups baby arugula
• 3/4 cup canned chick-peas, rinsed

Directions

1. 1

   Light a grill. In a large pot of boiling salted water, cook the pasta until al dente.

2. 2

   Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.

3. 3

   Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes.

4. 4

   Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.

5. 5

   In a small skillet, heat the remaining 1/4 cup of olive oil.

6. 6

   Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds.

7. 7

   Remove from the heat and stir in the lemon juice.

8. 8

   Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water.

9. 9

   Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.